Black Bean Bowls

Preheat the oven to 425°F. Add the quinoa, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, reduce heat, cover, and cook until the spirals burst and water is absorbed, 12 to 15 minutes.

Peel and dice the carrots. Deseed and dice the poblano pepper. Place the diced carrots and diced poblano pepper on a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until the vegetables are tender and browned in places, 15 to 18 minutes.

Peel and mince the garlic. Halve the grape tomatoes. Halve the avocado, remove the pit, and dice the flesh. Juice the lime.

Drain and rinse the black beans. Heat 1 tsp vegetable oil in a large nonstick skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the black beans, Alamo chili seasoning, and ½ cup water. Bring beans to a simmer and cook until slightly thickened, 2 to 4 minutes. Sprinkle with salt and pepper, and add just half the lime juice.

Fluff the cooked quinoa with a fork and add the roasted vegetables and remaining lime juice. Taste, and add salt as necessary. Add the ranch dressing and hot sauce to a small bowl. Whisk the spicy ranch dressing until smooth.

Divide the cooked black beans and carrot poblano quinoa between large bowls. Top with halved grape tomatoes and diced avocado. Drizzle with spicy ranch dressing. Dig in!